Potato Crust Pizza is a delightful and easy-to-make treat that’s gluten-free, and guess what? No need to prepare dough in advance! Let me introduce you to this culinary revelation.
What makes Potato Crust Pizza so special is its simplicity. Instead of dough, the star of the show is a potato crust. Imagine a crust that’s soft and crispy, with a hint of potato goodness that perfectly complements the delicious toppings.
The best part is that you can get creative with the toppings and customize your pizza experience. The options are endless, so feel free to experiment and find your favorite combination.
As you take a bite of Potato Crust Pizza, you’ll be treated to a symphony of flavors and textures. From the satisfying crunch of the crust to the mouthwatering blend of toppings, every bite is a delight. It is a perfect dish for brunch or lunch.
How to make Potato Crust Pizza
To prepare a delicious potato crust, start by preheating the oven to 425F (220C) and lining a baking sheet with parchment paper. Peel the potatoes and use the large holes of a grater to grate both the cheese and potatoes. Once grated, transfer the potatoes onto a kitchen towel and firmly squeeze to remove as much liquid as possible.
Next, place the potatoes in a large bowl and add the grated cheese, egg, salt, and pepper. Stir the ingredients together until well combined. Spread the potato mixture evenly onto the prepared baking sheet, shaping it into a 12-inch (30cm) circle.
Bake the potato crust in the preheated oven for approximately 25-30 minutes, or until the edges turn slightly golden. Once done, remove the baking sheet from the oven and top the potato crust with Mozzarella cheese, your favorite salami slices, dried basil, oregano, and tomatoes.
Return the baking sheet to the oven and bake for an additional 10-15 minutes, or until the cheese has melted to perfection. Once ready, take out the delicious potato crust from the oven and enjoy your flavorful creation.
Hope you will try this Potato Crust Pizza and savor the amazing flavors it has to offer. If you do, don’t forget to tag me in your Instagram posts or stories, so I can see your amazing results. Enjoy!
Other similar recipe you may like to try
Margherita Pizza with Cauliflower Crust is another gluten-free delicious meal perfect for each time of the day. It is very easy to prepare and very flavorful and comforting.Â
Have you ever tried Low Carb – Eggplant Pizza? For those in search of gluten-free pizza solutions this can also be a great choice. These eggplant mini pizzas are perfect for a light dinner, appetizer or simply as a side dish. They look good and have a great taste.
Try this delightful recipe for No-Yeast Pizza perfect for any time of the day. It is quick, easy to prepare and ready in no minute. Pair this with homemade tomato sauce to make an unforgettable experience.Â
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Potato Crust Pizza
Ingredients
Potato Crust
- 1 ½ pounds (700g) potatoes
- 1/2 cup (50g) Cheddar cheese
- 1 egg
- 2 tbsp (28g) vegetable oil
- Salt and freshly ground black pepper
Topping
- 1 cup (100g) Mozzarella cheese
- 4,5 cherry tomatoes , cut into quarters
- Dried basil
- Dried oregano
- 1 oz (30g) Chorizo or pepperoni slices
Instructions
Prepare the potato crust.
- Preheat oven to 425F (220C). Line a baking sheet with parchment paper.
- Peel the potatoes and sse the large holes of the grater to grate cheese and potatoes.
- Transfer the potatoes into a kitchen towel and squeeze as much liquid as you possible can.
- Place the potatoes into a large bowl. Add cheese, egg, salt and pepper. Stir to combine.
- Spread the potato mixture into the prepared baking sheet and form into a 12 inch (30cm) circle.
- Bake for 25-30 minutes until slightly golden on the edges.
Assemble the pizza.
- Remove from the oven and top the potato crust with Mozzarella cheese, your favorite salami slices, dried basil and oregano and tomatoes.
- Bake for 10-15 minutes more until cheese is melted. Enjoy!
Video
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
Be still my beating heart. This looks wonderful!
Followed instructions, easy to prep. Very tasty. I make my own pizza dough, this is definitely less filling, would make it again.
I will proceed to do it now because I like to eat pizza. thank for sharing with us
Useful information. Lucky me I discovered your website accidentally, and I am stunned why this twist of fate did not happened in advance! I bookmarked it.
Does it work without the cheese in base please
Hello Gerry.
Yes, it does work.
Do I add the vegetable oil with the egg and cheese?
Hi Dena.
Yes, as in the video.
Since I cannot eat any kind of flour I was delighted to find this recipe!
I was even more delighted when I was eating this Delicious Pizza!! It was just marvelous and had a very “gourmet” taste and texture.
My husband and I both enjoyed this accompanied by a freshly made salad.
Bon appetit everyone!
…I did not add the oil as I did not watch the video…Next time.
My mouth is already watering.
Wow! Thank you so much for sharing this recipe.
Does it matter what kind of potato is used?
I like using the red potatoes ones but feel free to use any kind.
Loved this recipe. I baked it at 375 as I used olive oil and didn’t want to burn the oil. 40 minutes on that temperature was perfect. Also I had to squeeze the liquid out of the potatoes a second time after mixing it with eggs and oil etc…but it was very tasty. Thank you!
So glad you enjoyed it 🙂